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A white bowl filled wild rice soup with a drizzle of olive oil and fresh thyme leaves on a white background.
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5 from 3 votes

Wild Rice and Mushroom Soup (Dairy-Free)

Made with pan-roasted mushrooms, fresh herbs, chicken stock and creamy coconut milk this cozy and comforting wild rice soup will warm you up, even on the chilliest days.
Prep Time30 minutes
Cook Time1 hour
Course: Soup
Cuisine: American
Servings: 6
Calories: 571kcal

Ingredients

  • 1 c wild rice
  • 4 tbsp olive oil
  • 1 lb assorted mushrooms coarsely chopped
  • 1 small yellow onion diced
  • 2 stalks celery diced
  • 4 large cloves of garlic grated or minced
  • 8 c chicken stock or mushroom stock
  • 4 sprigs fresh thyme
  • 2 cans full fat coconut milk
  • salt and freshly cracked black pepper

Instructions

  • Bring a small pot of water to a boil, add in the rice. Simmer the rice for 25 minutes then drain and set aside. The rice will be "par-cooked" not fully tender but a bit al dente. It will finish cooking later when we add it to the soup.
  • Heat a large pot or dutch over medium-high heat. Add the olive oil followed by the mushrooms and onion. Sauté the mushrooms and onions–stirring often for 5-10 minutes until the mushrooms are golden brown and the onion are soft and fragrant. Next, add in the celery, garlic, thyme along with a generous pinch of salt and a few turns of freshly cracked black pepper. Continue cooking over medium heat, stirring occasionally, until the vegetables start to soften and caramelize another 8-10 minutes. 
  • Next, rice to the pot along with the chicken stock and coconut milk. Bring to a low simmer. Simmer over low heat, stirring occasionally, until the rice is completely tender about 30 minutes.
  • To serve–taste the soup and season with salt as needed then ladle into bowls, top with freshly cracked black pepper, a drizzle of olive oil and a few fresh thyme leaves. Serve right away.

Notes

 
Note: to make this soup vegan substitute vegetable stock in place of the chicken stock.
 
Storing and Re-heating Instructions:
Wild Rice and Mushroom soup will stay fresh in the refrigerator for up to five days. Re-heat in a small sauce pan over medium-low heat until warm–about 3-5 minutes.

Nutrition

Calories: 571kcal | Carbohydrates: 40g | Protein: 17g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 492mg | Potassium: 1034mg | Fiber: 3g | Sugar: 8g | Vitamin A: 107IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 6mg